Chocolate bonbons course
Elevate your confectionery skills with this comprehensive course on professional chocolate bonbons, guiding you from initial concepts to market-ready products. Master essential techniques including couverture selection, tempering, mould work, diverse fillings, defect prevention, and efficient scaling to produce 120 impeccable pieces—ideal for advancing your patisserie or chocolatier enterprise.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Acquire expertise in crafting professional chocolate bonbons through this hands-on course. Master couverture selection, precise tempering techniques, and mould handling for perfect glossy shells. Delve into ganache, caramel, and fruit gel fillings, along with capping, crystallisation, and polishing methods. Develop proven strategies for planning 6-piece assortments, scaling production to 120 pieces, avoiding imperfections, and ensuring uniform quality and extended shelf life.
Elevify Advantages
Develop Skills
- Master precise tempering for dark, milk, and white couverture with consistent results.
- Craft impeccable shells by managing thickness, lustre, and easy demoulding.
- Create reliable fillings like ganache, caramel, and fruit gels suited for service.
- Manage small-scale production for 120 pieces, including planning, staffing, and quality controls.
- Identify and resolve issues such as bloom, cracks, and leaks swiftly.
Suggested Summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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